"CookingLightMagazine" news and stories

There are certain meals that just taste like mom's home cookin'. Oh wait! This was my mom's cooking. Stopping home for a quick dinner after voting, my mom presented me with this dish: beef braised with bacon and served over a bed of egg noodles. I couldn't resist myself, I had to have seconds. The aroma of the beef and bacon permeated the house, which created an instant sense of comfort and nostalgia.

While I know this isn't the type of dish you want to start making when you come home from a hard day at work, it's perfect for a Saturday or Sunday meal- there will be plenty leftover. Reheat mid-week, boil up a new batch of egg noodles and relax.

Turnips come out of hiding during this time of year and especially for Thanksgiving on our dinner tables. While the smell and flavor of turnips are pungent and turn many off from trying them, the taste becomes dramatically mild after the cooking process. Maple-Sage Glazed Turnips satisfy a sweet craving and with only 68 calories per serving, you can rest easy knowing you're serving your family a healthy side.

Selecting: A good turnip will be smooth and heavy for its size. If it comes with greens attached, remove the greens before storing in the refrigerator. The greens are edible and should be stored in a plastic bag in the refrigerator for up to three days; they resemble mustard greens in flavor.

Mushrooms are one of nature's most precious gifts and with the drop in temperature, they're in season! Even with a light cream sauce, the mushrooms truly stand out as the lead roll in this must-add to your collection dish. By using an exotic mushroom blend: a combination of shiitake, cremini and oyster mushrooms- each bite brings a slightly different burst of hearty, rich flavor. Even if you make this dish for 2, don't cut the recipe in half. This dish is just as tasty reheated for leftovers!

Tip: Try to purchase mushrooms that are firm, with a fresh, smooth and dry appearance. A closed veil under the cap indicates a delicate flavor, while an open veil will provide a richer flavor.

Read on for the recipe from Cooking Light Magazine

Tonight is just one of those nights I want to dig into a big bowl of this soup. When you're tired and need a comforting soup dish, this is the one to turn to. With just several ingredients and minimal chopping, I can promise you that you will be slurping this down in under 30 minutes. What's even better than eating something comforting and producing it fast? Eating something comforting and knowing that it's not bad for you. Enjoy!